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Topic: Flour question (Read 284 times)

I used Scott123 easy Ny recipe the other day and I was out of bread flour and trumps. I ended up using cheap all purpose valu time flour. It was some of my best pizza. I thought for sure this flour wouldn't compare to good bread flour. Not sure why the cheap flour would be better than the better flours. Maybe I mixed better or something?

Also, no matter what I do my dough is always to thin in the middle. You can basically see through the middle of the dough. Any tips on keeping the middle not so thin. I try pushing out at the edges for than the middle.